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Updated Date: Stock Protein updated on 20171228
Research areas: Immunology
Target / Protein: Lgmn
Biologically active: Not Tested
Expression system: E.coli
Species of origin: Mus musculus (Mouse)
Delivery time: 3-7 business days
Uniprot ID: O89017
AA Sequence: VPVGVDDPEDGGKHWVVIVAGSNGWYNYRHQADACHAYQIIHRNGIPDEQIIVMMYDDIANSEENPTPGVVINRPNGTDVYKGVLKDYTGEDVTPENFLAVLRGDAEAVKGKGSGKVLKSGPRDHVFIYFTDHGATGILVFPNDDLHVKDLNKTIRYMYEHKMYQKMVFYIEACESGSMMNHLPDDINVYATTAANPKESSYACYYDEERGTYLGDWYSVNWMEDSDVEDLTKETLHKQYHLVKSHTNTSHVMQYGNKSISTMKVMQFQGMKHRASSPISLPPVTHLDLTPSPDVPLTILKRKLLRTN
Tag info: N-terminal 6xHis-tagged
Expression Region: 18-325aa
Protein length: Full Length of Mature Protein
MW: 38.8 kDa
Alternative Name(s): Asparaginyl endopeptidase Protease, cysteine 1
Relevance: Has a strict specificity for hydrolysis of asparaginyl bonds. Can also cleave aspartyl bonds slowly, especially under acidic conditions. May be involved in the processing of proteins for MHC class II antigen presentation in the lysosomal/endosomal system. Required for normal lysosomal protein degradation in renal proximal tubules. Required for normal degradation of internalized EGFR. Plays a role in the regulation of cell proliferation via its role in EGFR degradation
Reference: "Legumain/asparaginyl endopeptidase controls extracellular matrix remodeling through the degradation of fibronectin in mouse renal proximal tubular cells."Morita Y., Araki H., Sugimoto T., Takeuchi K., Yamane T., Maeda T., Yamamoto Y., Nishi K., Asano M., Shirahama-Noda K., Nishimura M., Uzu T., Hara-Nishimura I., Koya D., Kashiwagi A., Ohkubo I.FEBS Lett. 581:1417-1424(2007)
Purity: Greater than 90% as determined by SDS-PAGE.
Storage: The shelf life is related to many factors, storage state, buffer ingredients, storage temperature and the stability of the protein itself. Generally, the shelf life of liquid form is 6 months at -20℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.
Notes: Repeated freezing and thawing is not recommended. Store working aliquots at 4℃ for up to one week.